Curriculum Guideline

Sustainable Event Planning

Effective Date:
Course
Discontinued
No
Course Code
HOSP 3120
Descriptive
Sustainable Event Planning
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15
Max Class Size
35
Contact Hours

Lecture: 2 hours/week

Seminar: 2 hours/week

Method Of Instruction
Lecture
Seminar
Methods Of Instruction

To achieve the course objectives, the methods of instruction for this course will include a combination of lecture/seminar, group discussion, and guest speakers.

Course Description
This course embraces the principles of sustainability through the environmentally and socially responsible production of events. It focuses on the rationale behind incorporating sustainable practices into events that include protection of the environment, saving on costs and resources, improving social issues, doing business effectively and ethically while building new markets sensitive to sustainable practices.
Course Content
  • Create and plan various aspects of a sustainable event via case studies, assignments, and exercises
  • The theory and practice of sustainable events
  • Planning a sustainable event
  • Measuring ‘green’ and other sustainability considerations
  • Sustainable transportation
  • Waste management
  • Energy and water management
  • Sustainable food and beverage
  • Sustainable accommodations
  • Inclusion, diversity and creating safe spaces for all humans and their cultures
  • Introduction to various international event planning and sustainability philosophies
  • Eco-Tourism
  • Event marketing
  • current events 
Learning Outcomes

At the end of this course, the successful student will be able to:

  • Apply UN sustainable development goals to event Management practices
  • Articulate the '3 pillars of sustainability' philosophy of economy, environment, and society throughout assignments and discussions
  • Explain and predict the positive impact your Initiatives can make on the potential environmental impact of events by shifting business practices and philosophies e.g. such as triple bottom line commitments
  • Analyze supply chains and inspire suppliers for best practices in the process of creating sustainable events.
  • Apply knowledge of how various sectors of the Hospitality influence sustainable events via accommodations, transportation, entertainment, food and beverage, etc.
  • Define how corporate social responsibility (CSR), innovation, education, and conservation define and motivate business
  • Manage sourcing and purchasing of environmentally friendly products and services, including disposal of consumable waste, emissions reduction, and the energy conservation initiatives of an event
  • Create and plan various aspects of a sustainable event via case studies, assignments, and exercises
Means of Assessment

Assessment will be in accordance with The Douglas College Evaluation Policy.

Case Studie(s) 10-30%
Assignment(s) 30-50%
Exam(s) 20-30%
 TOTAL 100%

No one assessment will be worth more than 40%.

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

Textbook Materials

Jones, M. Sustainable event management: a practical guide (latest edition). Milton Park, Abingdon, Oxon; New York, NY: Routledge or textbook and/or materials with similar content as approved by department.

Use of only Commerce and Business faculty approved calculator

Prerequisites